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Lucky Peach Presents Power Vegetables! : Turbocharged Recipes for Vegetables with Guts by Peter Meehan and Editors of Lucky Peach

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Notes about this book

  • Smokeydoke on November 30, 2016

    This book was a fun read! Very kitschy and in-your-face, but in a good way. The book is not vegetarian. It does include fish and dairy. And fruits are considered vegetables (I told you it was kitschy). I appreciated the chapters dedicated to explaining more exotic ingredients, there's lots of exotic recipes I've never seen. So far, I have only cooked the Mushroom Mapo Tofu and it was fabulous. Very spicy.

Notes about Recipes in this book

  • Tempura green beans

    • Smokeydoke on January 30, 2018

      The tempura batter is the lightest I've ever made, I am stealing the tempura batter for sure. This dish is tasty but very time-consuming, hence why I gave it 4 stars. If you have the time and the patience, by all means, go for it, they taste great. Photo included.

  • Tabbouleh

    • coryelizabeth on June 19, 2017

      The bulgur wheat did not "soften" in the mixture, as the recipe indicated, so that needs to be cooked separately. Additionally, this was incredibly salty. I'd recommend starting with 1/2 or 1/3 of the recommended amount, then adding more to taste. Despite all that, the flavor is great; the recipe just needs a few tweaks.

  • Fergus salad

    • rosten on February 16, 2017

      Really simple to throw together and reliably delicious and refreshing.

  • Corporate juice bar kale salad

    • sheepishjen on April 19, 2017

      This is a wonderful, simple kale salad. It is tasty and refreshing and a good accompaniment to a spicy dish that could use the fresh lemon and garlic here as a counterpoint. I quickly steam my kale, then dry it and slice it, because apparently you get more nutrients out of kale when it is briefly cooked. So I skipped the salt massage.

  • Tomato pie

    • rosten on July 05, 2017

      really delicious, totally unhealthy

  • Tex-Mex shepherd's pie (no sheep)

    • clcorbi on March 19, 2018

      This was a complete and utter fail for me. I don't know why, but I could not get the cornbread topping to work as written. The liquid would not mix in, it didn't rise properly or become golden-brown like the photo, it was just bad. The chili filling was all right prior to adding the topping, but the topping somehow sucked up all the liquid from the chili too, making for a very strange result. While this was edible, I will certainly not repeat.

  • Hannah's borscht

    • rosten on July 05, 2017

      Totally killer cold borscht recipe

  • Carrot-juice curry

    • rosten on July 05, 2017

      Takes a little work but it really pays off. Beautiful carrot and coconut milk curry base.

    • meggan on November 28, 2018

      This was really good. Used cauliflower, sweet potato, carrots and onions.

  • Rice porridge with corn and miso

    • rosten on February 16, 2017

      Totally delicious. Even with mediocre corn.

  • Mushroom mapo tofu

    • patioweather on September 13, 2018

      Much brothier than I expected (although the photo here is an accurate representation). If I make it again, I will reduce the amount of liquid and the amount of peppercorns.

    • Smokeydoke on February 16, 2017

      This is my go-to mapo tofu recipe. It is delicious!

    • clcorbi on June 07, 2017

      Agreed that this is a delicious ma po tofu. It's so substantial and umami-rich, it's hard to believe it's vegetarian! I substituted red pepper flakes for the gochugaru, and chopped fermented black beans for the black bean paste. I also only soaked my dried mushrooms in about 2c of water, so I used 2c of beef stock for the remaining liquid (which no doubt added an extra savory flavor, but this would still be amazing without it). The instructions are pretty unclear on when to add the dried mushrooms, and if they should be cut up or not. I chopped mine into a fine dice and added them with the button mushrooms, which worked just fine. This is a very brothy ma po tofu, and I almost think I would up the amount of tofu next time to compensate. Otherwise, the flavor is absolutely perfect and this will be repeated. We literally fought over the leftovers, which is how you know it's good.

  • Carrots in carrot dashi

    • rosten on February 16, 2017

      Unbelievably good. Lick the plates and cooking pan good. Especially considering how simple the recipe is.

  • Gomen wat

    • sheepishjen on April 19, 2017

      Fabulous! You end up with unctuous and interesting collards - something different from the usual bacon grease/garlic recipes. Not that they aren't also good. But collard greens, like other greens certainly are not just a one hit wonder. And yes, lemon, garlic and red pepper flakes are great. That doesn't mean you can't change things up from time to time!

  • Julia's braised collards with peanut butter

    • rosten on February 16, 2017

      Delcious, fun to make for your vegan friends.

  • Zuni spicy broccoli and cauliflower

    • Smokeydoke on August 05, 2018

      This was delicious!

    • zacharyzachary on December 08, 2018

      I have served this over simply-prepared farro, and it was perfect. Cooking this does put off a very strong smell that might not be pleasing to everyone.

  • Foil-wrapped caramelized cabbage with butter

    • twoyolks on July 13, 2017

      I really didn't care for this. The cabbage was either burnt (on the bottom) or had an overly cabbage flavor.

    • rosten on July 05, 2017

      never thought to give cabbage the foil packet treatment, but it works really really well.

  • Pickled beets

    • VineTomato on July 04, 2017

      First time I have made pickles and I'm pleased with the outcome. The coriander and mustard seeds add a lovely flavour. These beets went well in a spinach and turmeric hummus wrap. I have had an idea now for pickled coriander and mustard seed caviar ...

  • Tofu akuri

    • MGMojo on June 14, 2017

      Made as instructed, despite misgivings that it might not have sufficient seasoning (1/4 t turmeric?) and was pleasantly surprised. Nice, light-ish meal on a hot summer evening, served with brown rice and Chineasy Cucumber Salad.

  • Kung pao celeries

    • MGMojo on June 14, 2017

      Followed instructions and was very happy with results. Kung pao sauce was full of flavor and spicy, but also much lighter than earlier efforts at stir fry. Easy to see this particular recipe being expanded substituting celery root with diced chicken and/or pork and achieving similar results.

    • wcassity on July 08, 2017

      Tasty. Not quite as good as with chicken, but fun for a change, and good excuse to use celery root.

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  • ISBN 10 055344798X
  • ISBN 13 9780553447989
  • Published Oct 18 2016
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. 

The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.

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